Baccala

Name: Baccala
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps real balsamic vinegar; 54 milliliters extra virgin olive oil; 3 Tbsps extra virgin olive oil, plus more for drizzling; 1 Tbsp freshly squeezed lemon juice; 1 bunch marjoram, leaves only; 1 bunch oregano, leaves only; 1 bunch parsley, leaves only; 2 Tbsps freshly ground pepper; 12 plum tomatoes, cut in half; 4 Tbsps salt; 4 servings Salt and pepper, to taste; 0 dried salt cod, soaked for 48 hours in 3 to 4 changes of water; 1 bunch thyme, leaves only

Baccal Head to the store and pick up real balsamic vinegar, oregano, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. Users who liked this recipe also liked Baccala, White Baccala, and Baccala Soup.

Instructions

Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside.

Ingredients you will need

Water

Cod

Equipment you will use

Fillet Knife

In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, olive oil and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Tomato

Herbs

Equipment you will use

Bowl

Oven

Divide the baccala evenly among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin olive oil and balsamic vinegar.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar

Salt Cod

Preheat oven to 250 degrees. Toss all ingredients together and place flesh side up on a rack sitting on a sheet pan. Roast in oven for 2 to 3 hours until tomatoes dehydrated yet still tender.

Ingredients you will need

Tomato

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

4Tbsps

real balsamic vinegar 54milliliters

extra virgin olive oil 3Tbsps

extra virgin olive oil, plus more for drizzling 1Tbsp

freshly squeezed lemon juice 1bunch

marjoram, leaves only 1bunch

oregano, leaves only 1bunch

parsley, leaves only 2Tbsps

freshly ground pepper 12

plum tomatoes, cut in half 4Tbsps

salt 4servings

Salt and pepper, to taste 0

dried salt cod, soaked for 48 hours in 3 to 4 changes of water 1bunch

thyme, leaves only

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Salt Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Viva Diva Moscato Colada with a 4.9 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Viva Diva Moscato Colada

Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.